White Spinach Ricotta Recipe

Preheat oven to 375°F (190°C). Bring a large pot of water to a boil. Add the spinach and blanch for 30–45 seconds until wilted. Immediately transfer spinach to a bowl of ice water to stop cooking, then squeeze out as much liquid as possible using hands or a clean kitchen towel. Chop finely and set aside.

In a large mixing bowl, combine the ricotta, shredded mozzarella, 3/4 cup of the grated Parmesan, and the egg. Stir until smooth and homogeneous.

Add the chopped, well-drained spinach to the cheese mixture along with 2 teaspoons minced garlic, ground nutmeg, dried oregano, salt, and pepper. Mix thoroughly. Taste and adjust seasoning; the mixture should be creamy and slightly seasoned since the crust and topping add salt and Parmesan.

In a small saucepan over low heat, melt the unsalted butter with the olive oil. Add the remaining 2 teaspoons minced garlic and cook gently for 30–45 seconds until fragrant but not browned.

Remove from heat and stir in the chopped parsley and 2 tablespoons extra grated Parmesan.

Transfer the ricotta–spinach filling to a shallow ovenproof baking dish (about 9-inch round or 8x8-inch square) and spread into an even layer, smoothing the top with a spatula.

Brush the garlic butter mixture evenly over the top of the filling. Sprinkle the remaining 1/4 cup grated Parmesan evenly over the surface and finish with a light scattering of flaky sea salt and (optional) a pinch of red pepper flakes if using.

Bake in the preheated oven for 20–25 minutes, until the edges are bubbling and the top is lightly golden. For a more browned top, switch oven to broil for 1–2 minutes while watching carefully to avoid burning.

Remove from oven and let rest 5 minutes. If desired, squeeze a little lemon over the top to brighten flavors before serving.

Serve warm with crusty bread or crostini. Spoon onto bread, garnish with additional chopped parsley or a sprinkle of extra Parmesan if desired.